Description
A crisp and refreshing celery salad featuring crunchy celery, bright lemon, and a light vinaigrette—perfect as a side dish or light lunch.
Ingredients
Units
Scale
- 6 celery stalks, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, shaved (optional)
- 2 tablespoons toasted sunflower seeds or walnuts (optional)
Instructions
- Wash and thinly slice the celery stalks.
- Chop the fresh parsley finely.
- In a large bowl, combine the celery and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to make the dressing.
- Pour the dressing over the celery mixture and toss to coat evenly.
- Top with Parmesan cheese and nuts if using.
- Chill in the refrigerator for 15 minutes before serving for best flavor.
Notes
- Use a mandoline slicer for ultra-thin celery slices.
- Add thinly sliced apple for a sweet crunch.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 2mg